Succulent shrimp are tossed in a soy sweet chili sauce with the alluring aroma of sesame oil. Tender-crisp broccoli and sweet bell pepper give the perfect crunch to this snappy dish. You won't miss takeout with this one!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Soy Sauce(ContainsSoy, Gluten)
Sweet Chili Sauce
Salt and Pepper*
Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
Core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic. Cut green onions. Cut broccoli into bite-sized pieces. Drain and rinse shrimp, using a strainer, then pat dry with paper towels.
Heat a large non-stick pan over medium-high heat. When hot, add half the sesame oil, then shrimp. Season with salt and pepper. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to a plate.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add peppers and broccoli. Season with salt and pepper. Add 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates and veggies are tender-crisp, 4-5 min.
Reduce heat to medium, then add shrimp, half the green onions, soy sauce and sweet chili sauce to the pan with veggies. Season with salt. Cook, stirring occasionally, until shrimp are warmed through and sauce thickens slightly, 1-2 min. Drizzle remaining sesame oil over top.
Fluff rice with a fork and divide between plates. Spoon shrimp and veggies over rice. Sprinkle remaining green onions over top.